The smoky char of roasted eggplant meets the nuttiness of tahini and tang of lemon in this crowd-pleasing dip that's reminiscent of classic baba ganoush. We finish the dip with sizzled garlic and a drizzle of heart-healthy olive oil.

Source:, January 2019


Recipe Summary

1 hr
20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Toss eggplant, 2 tablespoons oil and 1/4 teaspoon salt together in a large bowl. Spread on a rimmed baking sheet. Roast until the eggplant is very tender, tossing once halfway through, about 40 minutes. Let cool on the pan for 10 minutes.

  • Transfer the eggplant to a food processor. Pulse until finely chopped, 8 to 10 pulses. Transfer to a medium bowl and stir in yogurt, tahini, lemon juice, cumin, pepper and the remaining 1/4 teaspoon salt until well combined.

  • Heat the remaining 1 tablespoon oil in a small skillet over medium-low heat. Add garlic and cook, shaking the pan occasionally, until the garlic is barely golden and starting to crisp, about 4 minutes. Transfer the garlic and oil to a small bowl and let cool for 2 minutes. Spoon over the eggplant dip.


To make ahead: Prepare through Step 3 and refrigerate for up to 2 days.

Nutrition Facts

3 tablespoons
103 calories; protein 2.8g; carbohydrates 5.7g; dietary fiber 2.1g; sugars 2.8g; fat 8.2g; saturated fat 1.4g; cholesterol 2.1mg; vitamin a iu 21.4IU; vitamin c 2.3mg; folate 19.8mcg; calcium 28.9mg; iron 0.4mg; magnesium 15.2mg; potassium 200.3mg; sodium 153.8mg; thiamin 0.1mg.

1 1/2 fat, 1 vegetable